Remove the skin from your 9lbs raw (cured) ham (bone in) and score the fat in a diamonds pattern (don’t cut in the meat). Put the ham, fat side up, on the smoker at 250°F (120°C) for about 2hrs. Use sweat wood like apple, cherry or peach for the smoke.
Bring 2 cups regular brandy with some ground chili, 1 TB of pickling spice and 1 TB of mustard to a boil and let it reduce by half. Add 2 cups of peach preserves or jam and 2 cans peach nextar. Lit it simmer down till it has a nice glaze consistency.
Transfer the ham in a pan and start glazing it. Bring up the heat to 300°F (150°C) for another 2 to 3 hrs until internal temperature gets to 150°F (65 °C) and leave it to rest in foil for at least 30 minutes.
Mix together 1tb plain flour, 3tb mustard & 1cup honey till nicely blended. Whisk together 1cup of milk and 2 egg yolks and add the mustard mixture.Lastly stir in 1/2 cup tarragon vinegar and bring to a boil over a medium heat. Reduce heat and allow the sauce to thicken.